Three staples of a good southern kitchen are catfish, pecans and Vidalia® Onions.

This issue we’re proud to share recipes created by Chef Angela Guiffrida, executive chef at the Biltmore Estate’s Deerpark Restaurant in Asheville, N.C.

Chef Angela Guiffrida, executive chef at the Biltmore Estate’s Deerpark Restaurant in Asheville, N.C., prepares dishes that feature catfish, pecans and Georgia’s famous Vidalia Onions®.

Chef Guiffrida participated in a workshop at the American Farm Bureau Convention held in Charlotte, N.C., in January. During the workshop highlighting food trends for 2005, Guiffrida prepared Tomato Vidalia Gratin and Pecan Crusted Catfish Cakes.

Chef Guiffrida shared her inspiration for the dishes and her thoughts on Georgia pecans and Vidalia Onions during a visit after the workshop. A native of northern Virginia, Guiffrida says she likes to use commodities grown in the South because guests of the Biltmore Estate come from across the country and around the world and expect a “taste of the South,” when they visit the historic estate nestled in the Blue Ridge Mountains.

“I like to cook with Vidalia Onions because of their versatility and their sweet flavor,” Guiffrida said. “It’s a good all around onion that’s not too overpowering.

The inspiration for her Tomato Vidalia Gratin came from the tomato pie her mother made when she was growing up.

“We always had Vidalia Onions in our house growing up,” Guiffrida recalled.

As for Georgia pecans, Guiffrida says they are “indispensable for crusting meats.”

Pecan Crusted Catfish Cakes Yield: 20 5 to 6 oz cakes Ingredients: 5 lbs. catfish 1 cup medium diced onions 1/2 cup medium diced celery 3/4 cup mayonnaise 2 tbsp. Dijon mustard 7 whole eggs bread crumbs to bind 3/4 tbsp Old Bay seasoning 1/4 cup chopped parsley 1/2 tbsp. kosher salt 1 tsp. cayenne pepper 1-2 lbs. pecans, finely chopped canola oil for frying Cook catfish until it flakes apart. Let cool. Mix catfish with remaining ingredients. Reserve bread crumbs to bind. Add bread crumbs if necessary. Shape into cakes and roll in pecans. Heat oil to 350 degrees, saute cakes until golden brown on both sides. Serve. Sauce 7 diced pickled peaches 2 tbsp. canola oil 2 cups Vidalia Onions® cut into long thin strips 6 tbsp butter 4 tbsp white wine 1/4 cup chicken broth 4 tbsp sugar or liquid from peaches Melt butter in heavy skillet over medium high heat. Add oil, onions and sugar. Cook, stirring, until lightly brown 10 minutes or more. Reduce heat, add wine and broth. Simmer until thickened 30 minutes. Serve with cakes.

Tomato Vidalia Gratin Serves 4-6 people Ingredients: 1 cup Vidalia Onions, medium diced (yellow onions may be substituted) 3 medium tomatoes, sliced 1 cup fresh basil, chopped 1 cup shredded cheddar 1 cup shredded mozzarella 1/2 cup mayonnaise or enough to bind 1lb. bacon, cooked and chopped salt and pepper to taste 1 deep dish, 9 inch pie crust Brown pie crust for about 8 minutes or until slightly brown. Lay sliced tomatoes over pie crust. Top with chopped basil. Top with diced onions. Mix cheddar, mozzarella, mayonnaise and bacon until combined. Press cheese mixture on top of pie. Bake at 350 degrees, uncovered, until golden brown. Let cool 5 or more minutes before serving.